Mexican Chicken and Rice Soup Recipe

Mexican Chicken and Rice Soup Recipe

How To Make Mexican Chicken and Rice Soup

Creamy rice soup with a distinct Mexican flavor. This simple dish combines tomatoes, peppers, corns, and garnished with avocadoes for that fresh taste.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 1smallwhite onion,chopped
  • 2jalapeños,seeded and chopped
  • half a chayote,diced, optional
  • 3clovesgarlic,minced
  • 4cupschicken broth
  • 28ozcan crushed tomatoes
  • 1cupwhole-kernel corn,canned or frozen
  • 3chipotles in adobo sauce,roughly chopped
  • 1tbspadobo sauce
  • 2cupsshredded cooked chicken
  • 1cupcooked white rice
  • cupsalsa verde
  • juice of half a lime
  • salt and pepper


  • diced avocado
  • fresh cilantro
  • tortilla chips
  • crumbled queso fresco
  • additional lime wedges


  1. Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos, and chayote, and saute for 5 minutes until the onion is translucent and tender.

  2. Add garlic and saute for an additional minute until fragrant.

  3. Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine.

  4. Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes.

  5. Stir in the chicken, rice, salsa verde, and lime juice, and then season with salt and pepper.

  6. Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.


  • Calories: 322.84kcal
  • Fat: 8.64g
  • Saturated Fat: 1.90g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 3.98g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 44.53g
  • Fiber: 7.97g
  • Sugar: 15.17g
  • Protein: 21.75g
  • Cholesterol: 39.80mg
  • Sodium: 1462.32mg
  • Calcium: 111.43mg
  • Potassium: 1135.46mg
  • Iron: 4.53mg
  • Vitamin A: 268.82µg
  • Vitamin C: 70.78mg
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